Today’s Coffee: 6th March 2024

Beans: Redemption Rubén Ortega


  • Coffee weight: 15g (pre-grind weight)
  • Water to bean Ratio: 17.3:1 (260g)
  • Sweet to Acidity Ratio: 65:35
  • Pour 3 water: 78g
  • Pour 4 water: 78g

Method: Tetsu Acidic and Medium

Target weight and time in parenthesis)

  • 1st Pour (68g in 10s): Bang on
  • 3 medium swirls
  • Wait 45s
  • 2nd Pour (36g in 10s): Easy one
  • Wait 60s
  • 3rd Pour (78g in 10s): Nailed it
  • Wait 30s
  • 4th Pour (78g in 10s): On fire this morning I tell ya
  • 1 light swirl
  • Lifted off​: 4:30


  • Major clogging incident in my filter. Please be advised.
  • I suspect my ratio was a little too heavily weighted
  • Which meant water drained out too quickly
  • And I left it too long before the next pour

Tasting Notes:

Nose:​ Warm buttered fruit scones today

First Taste:​ Grapefruit vibes again, but not as strong. Everything’s a bit more muddled today.

Second Taste:​ Grapefruit gets stronger as it cools, and there’s some savoury vibes in there I can’t place.



A bit all over the place today, probably because I was too busy fiddling with my spreadsheet (NOT a euphamism, good grief) rather than focusing on the coffee production. I take full responsibility.

Unchanged Settings

  • Grind size: 1Zpresso QS @ 60 (45.0mm)
  • Pre-grind anti-static water: 3 drops in with the beans
  • Water temperature: 88°C (190.4°F)
  • Hario V60 01 Brown
  • Funnel warming water: 400mm @ 88°C (190.4°F)
  • Water hardness: medium (calcium carbonate 100-200ppm)